• Recipes

    Cajun Chicken Lasagna

    This is an indulgent one friends! Although heavier than most of the recipes I post here, it is easy + great for families. If you have little ones go easy on the cajun seasoning. I also make this vegetarian from time to time by omitting the chicken + sausage, doubling up on the veggies + adding mushrooms. This is 100% my husbands most favorite meal that I make. He requests it every time I ask him what he wants for special dinners like his birthday + Father’s Day. Enjoy!

    Makes 6-8 servings

    • 1 pound lasagna noodles
    • 1 pound andouille sausage, cut in half length-wise then sliced
    • 1 pound boneless, skinless chicken breast, cubed
    • 1 tablespoon cajun seasoning
    • 1/2 cup of onion, chopped
    • 1/2 cup celery, chopped
    • 1/2 cup bell pepper, finely chopped
    • 1 tablespoon garlic, minced
    • 2 cup Alfredo sauce (store-bought or homemade)
    • 8 ounces of mozzarella cheese, shredded
    • Grated parmesan for garnish
    • S + P to taste

    Preheat oven to 400 degrees F. Add your noodles to a large pan or bowl. Submerge in water to soften. Do not layer the noodles as they may stick. We are NOT going to boil the noodles before. We want a good bite + crispy edges.

    In a large non-stick pan over medium-high heat, combine sausage, chicken, + Cajun seasoning. Cook until chicken is no longer pink, about 6-8 minutes. Remove meat from skillet with a slotted spoon, + set aside. Add onion, celery, bell pepper + garlic. Saute until tender. Remove from heat. Stir in cooked meat + 1 cup of Alfredo sauce.

    Cover the bottom of your lasagna pan with a little Alfredo sauce. Top with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese.

    Bake in preheated oven for 45 or so minutes until the cheese is bubbly + the edges are crispy. Let stand at least 10 minutes before serving. Top with parmesan before enjoying.